Herb’n Olive Tapenade, Holiday Appetizer in a Hurry!
jar Mezzetta Garlic Stuffed Olives or Colossal Spiced Sicilian Olives
(a variety with herbs is nice)
jar Mezzetta Pitted Kalamata Olives or Mediterranean Nicoise Style Olives
(again, with herbs is nice)
jar Mezzetta Roasted Red Peppers
, toasted pita or tortilla chips
Fit food processor with "S" blade and set aside.
Drain both jars of olives. Places contents of the jars (olives, garlic, herbs) in the bowl of the food processor.
Remove half of the roasted red peppers from the jar. Roughly chop so they are in slightly smaller pieces and add to the bowl of the food processor.
Pulse the food processor until a tiny chop texture is achieved. Do not run for too long or you will have an olive pâté. While also delicious, we want a slightly chunkier texture for this dish.
Remove and place in a pretty serving dish. Serve with crostini, toasted pita or tortilla chips.
Store any leftovers in the refrigerator.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.